Pluot Tart with Marzipan Crumble Recipe

This recipe works well with plums or Pluots. The tartness of the stone fruit does will with the sweetness of the marzipan -- sweetened almond paste. The higher the quality of the almond paste the better.

This recipe is adapted from The Bon Appetit Cookbook, (Conde Naste Publications, 2008)

Directions:
1. To make the crust, combine first 4 crust ingredients in processor.
Blend until nuts are finely ground.
Add butter and process until mixture resembles coarse meal.
Add cream and egg yolk.
Using the on/off switch, blend until moist clumps form.

2) Press dough over bottom and up sides of an 11-inch tart pan with removable bottom. Pierce all over with a fork. Chill for 2 hours.

3. Preheat oven to 400-degrees (F). Bake crust until golden, pressing with back of form every 5 minutes if bubles form - about 25 minutes. Transfer crust to rack and cool. Reduce oven temperature to 375-degrees (F)